As someone who loves cooking fish, I have to say that trout is one of my favorites, so I’m excited to share one of my favorite oven baked trout fillet recipes, Sticky Glazed Trout with Chimichurri and Balsamic Cabbage. It’s a great recipe I love to prepare for Rosh Hashanah, have at a dinner party, or even a perfect weeknight meal that my family enjoys.
Trout is the Perfect Choice for Cooking
There are so many reasons why I love to cook with trout. It is a delicious fish with a delicate and mild flavor that appeals to a wide range of palates. Whether you’re a seafood lover or not, cooked trout is sure to win you over with its delicious taste. Dress it in fresh herbs and olive oil with fresh lemon slices; maybe cover it in Dijon mustard with fresh garlic and a sprinkle of cayenne pepper with a squeeze of lemon juice; serve with a lemon wedge; or melt butter with lemon zest and fresh dill and a side of green beans or sweet potatoes. There are so many delicious recipes that you can make with trout, that you will never get tired of them.
When it comes to my Sticky Glazed Trout recipe, the secret lies in the sweet and tangy glaze that coats the fish, giving it a great caramelized crust and the best flavor. To make this easy glaze, you’ll need a few simple ingredients – ketchup, soy sauce, and one of my favorite sweeteners, date syrup. Salmon can also be a great fish to use as well and I’d love to test this with mahi mahi too.
Date Syrup Adds the Perfect Hint of Sweetness
For several reasons, date syrup is a fantastic ingredient to use in cooking and baking, adding a unique and delicious flavor to dishes. It has a rich, caramel-like taste with hints of honey and molasses, which can enhance the overall flavor profile of a recipe. A great natural sweetener made from dates, which are naturally sweet fruits, it provides sweetness without the need for additional processed sugar.
Date syrup also offers some nutritional benefits. It contains essential minerals like potassium, magnesium, and iron, as well as dietary fiber. These nutrients can support a healthy diet and contribute to overall well-being.
Date syrup can usually be found in a specialty grocery store or Middle Eastern grocery store, but don’t worry if you don’t have it. You can use honey or maple syrup instead.
Elevate the Flavors with Chimichurri
Now, let’s talk about the chimichurri sauce. Chimichurri is a vibrant and zesty herb sauce that originates from Argentina. There are many ways to make chimichurri. I keep it simple with white vinegar, garlic, salt, parsley, and olive oil. Looking for a little bit of heat? Add some red pepper flakes, too. Once mixed, easily store it in the fridge and use it for other dishes. I like to also use it on other fish, like salmon fillets.
Balsamic Cabbage Side Dish
One of my favorite side dishes to have this with is the balsamic cabbage, which is super easy to make and jam-packed with great flavor from the balsamic vinegar and a hint of sweetness from maple syrup (or you can use the date syrup that I mentioned in the trout recipe!).
Both the chimichurri and balsamic cabbage are so versatile, you can have it with other meals. It’s a great way to add vibrancy to the dish with their green and purple colors.
Now let’s get cooking! See my recipe card below for full instructions. I hope you enjoy this meal as much as me and my family do. Let me know in the comments what you think.
INGREDIENTS:
STICKY GLAZED TROUT
- 5 lb. (skin on, bones removed) side of trout or salmon
- A little bit of salt and black pepper, to season
- 5 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 tablespoons date syrup (or honey or maple)
CHIMICHURRI
- 1/3 cup white vinegar
- 3 garlic cloves, minced
- 1 teaspoon salt
- 3/4 cup parsley, chopped
- 3/4 cup olive oil
- Red pepper flakes (optional)
BALSAMIC CABBAGE
- 1 medium head purple cabbage, core removed, thinly shredded
- 3/4 cup balsamic vinegar
- 5 teaspoons salt
- 1 Tablespoon maple syrup (or silan/date syrup)
DIRECTIONS:
- Place the fish in a baking dish or baking sheet and season liberally with salt and pepper. Add the remaining ingredients and massage to coat. Store overnight in the fridge or cook now in a preheated oven at 425ºF with a 30-minute baking time. It’s cooked when the flesh is firm in the center of the fish or flakes easily with a fork. Let it cool or cover it with aluminum foil to keep it warm if you’re going to serve it right away.
- For the chimichurri, mix the vinegar, garlic, salt, parsley, and olive oil in a small dish or small bowl. Keep what you don’t use and store it in an airtight container.
- To make the balsamic cabbage, Heat olive oil in an extra-large (dairy or pareve) pan on medium-high heat. Add cabbage, balsamic, salt, and maple syrup or silan. Continue to cook on medium heat, mixing every so often for 15 minutes or so until wilted.
- To serve, drizzle your desired amount of chimichurri on the salmon and a side of balsamic cabbage, and enjoy!
Oven Baked Trout Fillet Recipe
Ingredients
- 5 lb. skin on, bones removed side of trout or salmon
- A little bit of salt and black pepper to season
- 5 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 tablespoons date syrup or honey or maple
- 1/3 cup white vinegar
- 3 garlic cloves minced
- 1 teaspoon salt
- 3/4 cup parsley chopped
- 3/4 cup olive oil
- Red pepper flakes optional
- 1 medium head purple cabbage core removed, thinly shredded
- 3/4 cup balsamic vinegar
- 5 teaspoons salt
- 1 Tablespoon maple syrup or silan/date syrup
Instructions
- Place the fish in a baking dish or baking sheet and season liberally with salt and pepper. Add the remaining ingredients and massage to coat. Store overnight in the fridge or cook now in a preheated oven at 425ºF with a 30-minute baking time. It’s cooked when the flesh is firm in the center of the fish or flakes easily with a fork. Let it cool or cover it with aluminum foil to keep it warm if you’re going to serve it right away.
- For the chimichurri, mix the vinegar, garlic, salt, parsley, and olive oil in a small dish or small bowl. Keep what you don’t use and store it in an airtight container.
- To make the balsamic cabbage, Heat olive oil in an extra-large (dairy or pareve) pan on medium-high heat. Add cabbage, balsamic, salt, and maple syrup or silan. Continue to cook on medium heat, mixing every so often for 15 minutes or so until wilted.
- To serve, drizzle your desired amount of chimichurri on the salmon and a side of balsamic cabbage, and enjoy!